Oven Roasted Veggies and Avocado Basil Rice

Oven Roasted Veggies and Avocado Basil Rice
Serves 2
It's the day before I head to the market to get my weekly groceries. And I want to use up what I have left. I find it intriguing and exciting to use my creative side to put together an amazing new meal. You can't really do any wrong with whole foods. Mixing them together often creates a beautiful, delicious, colorful meal like this one!
  1. For the Roasted Veggies
  2. 1 medium size red beet
  3. 1 medium zucchini
  4. 1 yellow onion
  5. 3 cloves garlic
  6. 1/2 a medium yam
  7. 2 tablespoons Coconut oil
  8. Pinch of pink Himalayan sea salt
  9. Pinch of black pepper
  10. Oregano
  11. Rosemary
  12. Garlic Powder
  13. Basil
  14. For The Avocado Basil Rice
  15. 1 cup sprouted brown rice
  16. 2 cups water
  17. Pinch of pink Himalayan sea salt
  18. 1 teaspoon of fresh or dried basil
  19. Plenty of fresh dill chopped
  20. 1 Tablespoon Avocado Oil
  21. 2 Tablespoons raw hemp seed
  22. Pinch of Pepper
  23. Pinch of Garlic powder
  1. Set your oven to 350 degrees Fahrenheit.
  2. Add rice and 2 cups water to a pot and set heat to high until boiling and then turn the heat to low and cover with a lid to simmer. (every brown rice has a different cooking time so go with what is on your rice package!)
  3. To prepare the roasted veggies, wash and chop into cubes.
  4. Put a sheet of parchment paper on a cookie sheet, or use an oven friendly baking dish to put the veggies into. Add coconut oil and desired spices to veggies, mix and put in the oven for 20-25 minutes.
  5. Once rice is cooked, add dill, hemp seeds, spices and avocado oil.
  6. Add roasted vegetables into the rice and mix thoroughly and serve!
  1. Some other things I do with my end of the week groceries are making a soup, a large salad or juicing leftover fruits and vegetables for a quick super drink! What do you do with your end of the week groceries?
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